August 26, 2007


Sara, Tucson CSA

There are many variations of Caponata, a traditional eggplant and tomato dish. It is often served cold as a topping for crusty bread or as a dip. This recipe is also good hot, served over pasta or a wheat berry or oat pilaf.

1 large or 2-3 small eggplant, diced
1 onion, diced
About 10 cherry tomatoes, halved
1 tablespoon olive oil
2 teaspoons crushed cumin seeds
1 teaspoon crushed coriander seeds
1 tablespoon balsamic vinegar
Salt and pepper to taste

Saute onion and spices in oil over medium heat to release fragrance. Add eggplant, cover, and cook for about 5 minutes. Reduce heat to low and stir in tomatoes and vinegar. Cover and cook until everything is tender and smooth. Add salt and pepper to taste. Serve hot or cold.

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